Cold mango-passion fruit cheesecake
No-Bake Mango and Passion Fruit Cheesecake – a creamy, light, and fruity dessert with QF mango pulp. Perfect for special occasions.
Number of servings
10
Preparation time
30 min
Print recipe
INGREDIENTS
Bottom:
- 150 g digestive biscuits
- 40 g butter, melted
Cheese mass:
- 500 grQF Quality Food Mango Pulp
- 400 g semi-fat or full-fat cottage cheese
- 2 tablespoons of lemon juice
- 130 g powdered sugar
- 18 g powdered gelatin
- 90 ml of cold water
- 300 ml of 36% whipping cream, chilled
Top:
- QF Qulity Food Passion Fruit Pulp Can
- 150 ml of 36% whipping cream
- 1 teaspoon of powdered sugar
A METHOD OF PREPARING
- Blend or crush the cookies finely and mix with the butter. Press the mixture into the bottom of a baking pan lined with parchment paper. Refrigerate.
- Cover the gelatin with cold water and let it sit for 10 minutes. Then heat until dissolved, but do not boil.
- Blend cottage cheese, mango pulp, lemon juice and powdered sugar until smooth.
- Add a few tablespoons of the cheese mixture to the gelatin, mix, and then pour it all into the mixture. Mix briefly.
- Whip the cream until stiff and gently fold it into the cheese mixture.
- Pour the mixture onto the base, smooth it out and chill in the refrigerator for at least 6 hours, preferably overnight.
- Whip the cream with powdered sugar for the topping, spread it on the cheesecake and pour over the passion fruit pulp.
